Is Raw Milk More Nutritious than Pasteurized Milk?

By: EatingWell Editors

Raw milk—milk that is not pasteurized or homogenized—is making its way into more cereal bowls.

It depends on who you ask. Raw milk—milk that is not pasteurized or homogenized—is making its way into more cereal bowls, with 29 states now allowing the sale of raw milk under varying restrictions. Raw-milk proponents will pay upwards of $10 a gallon, because they believe it is safe and healthier. A swell of testimonials about raw milk’s ability to relieve asthma, autism and allergies is further fueling the demand, though much of this praise remains anecdotal with few studies to back up these claims. Enthusiasts claim raw milk dishes out more flavor, vitamins, minerals and beneficial proteins, enzymes and bacteria than milk that has been “degraded” during pasteurization.

But the Centers for Disease Control and the FDA beg to differ, stating that pasteurized milk has all the same nutrients as raw milk and that raw milk comes with an added formidable risk of pathogen outbreaks. According to the CDC, these outbreaks accounted for more than 1,000 illnesses, more than 100 hospitalizations and two deaths between 1998 and 2005.

Catherine W. Donnelly, Ph.D., a food microbiologist at the University of Vermont, believes that the dangers cancel out any potential nutritional benefits. “Of particular concern is Listeria [a bacterium that results in a foodborne illness, listeriosis], which has a 30 percent mortality rate,” Donnelly warns. “If raw milk is your choice, it’s buyer beware.” When USDA scientists collected raw milk samples from 861 farms in 21 states, nearly a quarter of them contained bacteria linked to human illness, including 5 percent that tested positive for Listeria.

In short, it’s still too early to tell if raw milk lives up to its purported benefits, but the risks are real. We don’t recommend drinking raw milk or eating a raw-milk cheese that’s been aged less than the minimum of 60 days required for legal sale. (However, that caveat doesn’t apply to raw-milk cheeses aged 60 days or more, since the salt and acidity of the cheesemaking process make for a hostile environment to pathogens, says Donnelly.)

Deciding whether to take the risks associated with drinking raw milk is only one of the health-related choices you need to make when it comes to choosing the best milk for your family. When making a decision about which milk to buy, here are two other issues you may want to consider:

Fat content. Nutrition experts recommend drinking low-fat (a.k.a. 1%) or nonfat milk to limit intake of the saturated fats that boost risk of heart disease. Don’t be fooled: reduced-fat, or 2%, milk is not a low-fat food. One cup has 5 grams fat, 3 of them the saturated kind. Drink whole milk, which contains 5 grams of saturated fat per cup, only once in a while, if at all. The one exception to this rule is infants. Children under age 2 need extra fat in their diets to support their developing brains. Whole milk can help provide that fat.

Lactose. Up to 50 million Americans lack the enzyme lactase, which is needed to digest lactose, the sugar naturally found in milk. For these people, drinking most milks can cause digestive problems. Solution: Choosing lactose-free milk. This product is basically regular cow’s milk minus lactose. It provides all of the same healthful nutrients (e.g., protein and calcium), just not the sugar that stokes the digestive issues.